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Grilled Shrimp And Chorizo Skewers With Piquillo Gazpacho

By Oprah


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16 extra large, 6 to 8 count, peeled and deveined shrimp

coarse salt

Zest of 1 lemon and juice of 1/2 lemon

Extra-virgin olive oil , EVOO, for liberal drizzling

1 package (3/4-pound) chorizo , cut into 16 thick slices on an angle

1 generous handful flat-leaf parsley

1 generous handful cilantro leaves

2 cloves garlic , cracked from skin

1 jar roasted Piquillo Spanish peppers (available in most markets, roasted red peppers may be substituted, about 1 cup packed, drained)

1 can (28 ounces) fire-roasted tomatoes , diced or crushed

1 small yellow onion , coarsely chopped

1/2 seedless cucumber , peeled, chopped

2 ribs celery from heart, chopped

2 thick slices crusty bread , chopped

1 tablespoon hot sauce for medium to spicy heat level, adjust to your own taste

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